Ingredients

Servings 4

• 1 chicken
• salt and pepper
• all-purpose flour
• ½ cup oil
• 2 cloves of garlic
• dry white wine
• 1 tablespoon onion, chopped
• 3 ½ oz lard
• 1 ½ oz dried mushrooms
• 2 yellow peppers
• ⅝ lb zucchini
• ⅝ lb canned tomatoes
• 1 sprig rosemary
• 1 pinch marjoram
• 1 pinch parsley

Preparation

Heat half of the oil in a pan, line up the pieces of chicken in it, lightly brown over high heat, lower the heat and continue to cook for 25 minutes or even more, removing the pieces as they gradually become cooked, beginning with the white meat which cooks faster. Keep the stew hot. In the cooking liquid, brown the chopped onion with the lard, then pour in the wine, allow to evaporate almost completely, put the meat back in and leave to gain flavor for some minutes. Meanwhile, in another pan, sauté the crushed cloves of garlic in the remaining oil. As soon as they become golden, put in the well-dried mushrooms, the fillets of pepper, sliced zucchini, chopped tomato, a small sprig of rosemary and a generous pinch of salt and freshly ground pepper. When the cooking is finished, remove the rosemary, mix in the meat, and allow to flavor for some moments. Arrange on a serving plate and sprinkle with the chopped mixture of marjoram and basil.